Summer Squash and Turkey Sausage Gratin

Name: Summer Squash and Turkey Sausage Gratin
Yield: serves 6 to 8
Ingredients: 3 tablespoons unsalted butter, at room temperature; 2 cups whole or low-fat milk; 3 sprigs of flat-leaf parsley; 2 sprigs of thyme; 10 whole black peppercorns; 2 tablespoons canola oil; 3/4 pound Italian turkey sausage; 4 green onions, white and green parts, sliced; 4 medium yellow squash (about 1 1/4 pounds), cut into 1/4-inch-thick slices; 4 medium zucchini squash (about 1 1/4 pounds), cut into 1/4-inch-thick slices; Coarse salt and freshly ground black pepper; 1 clove garlic, very finely chopped; 1 teaspoon chopped fresh thyme; 2 tablespoons all-purpose flour; 1 cup grated sharp Cheddar or Gruyère cheese (about 4 ounces); 3 large eggs, lightly beaten; Pinch of cayenne pepper; 1 cup fresh or panko (Japanese) breadcrumbs; 1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)

December 9, 2011

Southerners love a casserole. They are church supper staples, great to take to the new neighbor, and equally welcome to a new mom. Cheddar, sometimes called “rat cheese” in the South, ranges in flavor from mild, nutty, and creamy to extra-sharp, rich, and robust. Gruyère is a low-moisture cow’s milk cheese from eastern France and western Switzerland. It has a sweet, rich, almost nutty flavor and is excellent for a cheese sauce. Cheddar cheese is more Southern, though, if you wanted to stay truer to those roots. Turkey sausage is much lower in fat than sausage made from pork and other kinds of meat. Use country-style or coarse-ground sausage, and if purchased in links, remove it from the casing before cooking.

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